Steps
- Mix ⅔ cup of warm water, 1½ tablespoons of active dry yeast, and 1 teaspoon of sugar. Leave for 5 minutes, until bubbling.
- Mix 5½ cups of bread flour and 1 teaspoon of salt. Add the yeast mixture, then gradually add up to 1⅓ cups of water until the dough forms a ball and clears the bowl.
- Knead for 5 minutes, until smooth and elastic. Cover in an oiled bowl and rise for about 1 hour, until doubled. Knock back, cover, and rise for 30 minutes.
- Divide into 12 balls. Place 1in / 2.5cm apart in a 9 × 13in / 23 × 33cm baking pan. Cover and rise for 45-60 minutes.
- Preheat the oven to 425°F / 220°C. Dust the rolls with flour. Bake for 25-35 minutes, until the bottoms are crisp and the tops only lightly browned.